Alright fellers. I got a 20lb fresh ham coming on Monday, aiming to serve it the following Sunday. Of course it ain't a ham unless I cure it, but you get the drift. I want to hear from those of you who have cooked one cured and cooked one uncured to slice. I know i don't want to cook it to pull, but I'm torn whether to cure it or just throw it on the smoker and make a heck of a nice smoked pork leg. The short amount of time between monday and sunday makes me think it may not be long enough to cure in the first place. . .
Another question....i'm cooking this thing direct on a cinder block pit. I'll be shoveling oak coals til it's done. Does anyone have a clue how long I can expect this to take with a 16 inch grate height, maintaining 215-225? I Haven't done anything quite as big as a 20 lb ham yet. I've found though that it cooks pretty fast compared to offsets running at the same grate temp.
Thanks for the help!
Another question....i'm cooking this thing direct on a cinder block pit. I'll be shoveling oak coals til it's done. Does anyone have a clue how long I can expect this to take with a 16 inch grate height, maintaining 215-225? I Haven't done anything quite as big as a 20 lb ham yet. I've found though that it cooks pretty fast compared to offsets running at the same grate temp.
Thanks for the help!